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This simple, classic recipe takes jiffy sweet honey cornbread casserole to the next level with the flavor of sweet honey. Under ten minutes to prep, only 7 ingredients, one bowl and makes a perfect, moist side dish for any delicious dinner!
If I promise to make any type of cornbread, my husband will agree to whatever dinner I decide to pair with it.
We eat chili at least once a week throughout fall and winter, and he gets a bit tired of it. However, all I have to do is say, “cornbread casserole” or “cornbread” and suddenly, the chili is just fine.
This is a perfect way to take a simple box of cornbread mix and take it up a notch. Best eaten with butter and a drizzle of honey and definitely with a fork or spoon! You could also make this Cheesy Cornbread Casserole, Ground Beef Cornbread Stuffing or Sweet Potato Kale Salad with Cornbread Croutons if you love it as much as we do!
WHy We Love This Sweet Honey Cornbread Casserole
It is SO easy to make. Minimal ingredients and very easy to prep. This is a great side dish to pop in the oven while cooking dinner that you can literally stir and bake.
Pairs well with many dishes. You can have corn casserole with sweet potato chili, your favorite veggie soup, a simple air fryer chicken dish and so much more. It also is great with tacos and so many other dinner recipes!
Can be prepped ahead of time. You can easily prep this dish in advance by either baking it a day ahead of time and warming it up when ready to serve, OR you can prep the batter and chill it until ready to bake. This makes it my favorite Thanksgiving side for sure.
There are lots of fun ways to vary it. You can add jalapeño, some cheese, a bit of bacon and more to really add some extra flavor to your jiffy cornbread casserole
Soft, moist and sweet–you will just love it! This is the kind of cornbread that you eat with a spoon. It is so moist and delicious. The honey really brings out a new level of flavor too.
Ingredient Notes
See full list of ingredients with exact measurements below in recipe card.
- jiffy cornbread mix: I grew up on Jiffy cornbread so using it tastes like my childhood. I am sure you could use a store brand or another cornbread mix if you prefer, just make sure you have 8.5 oz. of it. You can use a gluten free cornbread mix as well. Also, the Krusteaz honey cornbread in this recipe is next on my list to try this with!
- sour cream: I prefer the full fat in this Jiffy cornbread casserole, but you could use a reduced fat version if you prefer. Greek yogurt could sub in as well. I don’t recommend using a fat free sour cream.
- butter: unsalted is my preference but salted will definitely still work
- honey: your favorite. But thinking the latest trend of hot honey would go very well with some jiffy cornbread.
- creamed corn: if you have a favorite homemade recipe, feel free to use it. Canned works great and makes for an even easier recipe!
Variations and Add-Ins
- jalapeño: add a kick to this corn casserole by dicing up a jalapeño and adding it to the batter.
- cheesy cornbread casserole: you can add about one cup of your favorite shredded cheese. If adding shredded cheese, note that freshly shredded versus packaged shredded cheese will work better for this recipe.
- ground beef: many people love sausage or ground beef in their cornbread so feel free to add it (already browned) into this dish.
- bacon: add some chopped bacon and even some green onion while you are at it!
- taco seasoning: add a tablespoon of your favorite taco seasoning
- lemon zest: strange but it somehow works. It gives the corn casserole a pop of flavor.
Step-By-Step Instructions
Step 1: Whisk together the egg and melted butter. Add in the honey and sour cream.
Step 2: Whisk to combine until smooth.
Step 1: Add in the creamed corn, corn kernels (liquid drained), and cornbread mix.
Step 2: Stir to combine.
Step 5: Transfer to well greased or oil sprayed 8×8 inch baking pan or anapproximately 2 quart casserole dish.
Step 6: Bake until center has set and the casserole has golden brown edges (about 45 minutes).
Recipe Tips
- You can use thawed frozen corn instead of the can of corn. Use about 1 1/2 cups corn kernels.
- For a sweeter cornbread casserole, add 1/3 cup honey instead of the 1/4 cup.
- I have doubled this recipe many times and made it in a 9×13 inch baking dish with success. Cook time is pretty much the same or close as well!
- This cornbread casserole can be baked enough to be more bread like, but ideally its texture is that which would need a fork or spoon to eat. Whatever your preference is fine. You can bake it a touch longer for a firmer texture.
Storage
Store this sweet cornbread casserole in an airtight container in the refrigerator for about 3-4 days. To freeze, make sure it cools completely to room temperature (to keep it from becoming soggy) and then transfer to a freezer safe container and freeze for up to 3 months.
What to serve with this corn casserole
I find that any comforting dish pairs well with this recipe. I love it with my Slow Cooker Pot Roast, Sweet Potato Chili, and these Slow Cooker BBQ Country Ribs. Oh my gosh my mouth is watering. If you love your cornbread with your chili, this Simple Turkey Chili is another that I love.
If you are serving it up with your holiday dinner, pair it with this Crockpot Turkey Breast or this classic Roasted Turkey! Don’t forget the Apple Sage Stuffing!
Other simple side dish recipes
- Easy Instant Mac and Cheese
- Turkey Sausage Stuffing
- Baked Mac and Cheese
- Cheesy Zucchini Tots
- Pomegranate Rosemary Brie Stuffed Crescent Rolls
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Sweet Honey Cornbread Casserole
Ingredients
- 1 box Jiffy cornbread mix (8.5 oz.)
- 1 can cream style corn (approx. 14.75 oz.)
- 1 can corn kernels (approx. 15.25 oz.)
- 1 large egg
- ¼ c butter, melted
- ¼ c honey, (⅓ cup for sweeter)
- ½ c sour cream
Instructions
- Preheat oven to 350°F.
- Whisk together melted butter and egg to combine. Add in the sour cream and honey and whisk to combine.
- Add in the creamed corn, drained can of corn kernels and cornbread mix. Stir to combine. Grease an 8×8 inch baking pan. Bake for 45-50 minutes until edges are golden brown and a toothpick comes up mostly clean, but a few crumbles are fine.
- Cool for about 10 minutes before serving. Best with a dab of butter and drizzle of honey if you ask me!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What is the best way to reheat if i make a day ahead.
Hi! Pop in the oven, covered, and bake at 350 for about 10-15 minutes.
If I make ahead of time what is the best way to re heat?
Hi! We like to warm it up in the oven at 350°F for about 10ish minutes or so.
This cornbread is AMAZING!! Could not stop eating it. Best I ever ate.
Ha, I totally get it! This one is a constant request in our house!
A huge hit and repeat for sure!!!
Love hearing this so much! This is a family request at every gathering for us!